Mixed Beans with Peanuts, Ginger, and Lime

Ingredients

• •2 pounds mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed
• •½ teaspoon kosher salt, plus more
• •5 tablespoons olive oil, divided
• •½ large shallot, finely chopped
• •1 piece ginger, peeled, finely grated
• •1 stalk lemongrass stalk, tough outer layers removed, finely grated on a Microplane
• •2 cloves garlic cloves, finely grated
• •½ teaspoon ground coriander
• •to taste Freshly ground black pepper
• •⅓ cup salted, roasted peanuts
• •3 leaves kaffir lime leaves, finely chopped
• •1 teaspoon finely grated lime zest
• •3 tablespoons fresh lime juice
• •¼ teaspoon sugar
• •⅓ cup cilantro leaves with tender stems
• •to taste cilantro for serving

Cooking Instructions

1. 1.

   Working in batches by type, cook beans in a large pot of boiling salted water until crisp-tender, 1-4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry.

   15 min

2. 2.

   Heat 1 tablespoon oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper.

   4 min

3. 3.

   Heat 1 tablespoon oil in same skillet over medium-high. Cook peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 tablespoon peanuts for serving.

   5 min

4. 4.

   Whisk kaffir lime leaves, lime zest, lime juice, sugar, 1/2 teaspoon salt, and remaining 3 tablespoons oil into shallot mixture. Add beans, remaining peanuts, and 1/3 cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.

   5 min